Chinese chicken stock is a bit different from a traditional chicken stock. Instead of celery, white onions, and garlic, the Chinese version simply uses green onions and fresh ginger. These ingredients along with the chicken are simmered without first being caramelized to produce a light and flavorful stock. This stock can be used in many Chinese recipes such as wonton soup, hot and sour soup, birdís nest soup, and egg drop soup.

There are several different ways to make this chicken stock. Some chefs use a whole chicken while others prefer to use just the bones or chicken necks. Using the whole chicken not only adds more flavor to the stock, but also produces delicious tender chicken meat which can be used in a variety of other recipes such as chicken salad. However, if you have left over chicken bones and necks feel free to use them in place of the whole chicken. Try this recipe and let me know what you think in the Chinese food forum found here. Enjoy!

Rinse the chicken thoroughly under cold running water. Then place it into a large stock pot.

Then cover the chicken with 12 to 15 cups of water. Heat this on high while preparing the other ingredients.

Using a knife, carefully peel the ginger. Then cut it into thick slices and set them aside.

Rinse the green onions under cold running water. Cut off the very bottom of the white bases and about an inch from the top of the greens and discard. Then cut the remaining stalks into long 1 inch pieces.

Then to the stock pot add the ginger and the green onion and let everything come to a boil.

Once it boils turn the heat to low, cover and let it simmer for 3 hours.

After 3 hours, carefully remove the chicken. The chicken meat will be very tender and can be used in a number of other recipes. It is even great shredded on top of a salad.

Once the chicken is removed, let the soup cool for an hour.

When the soup cools, a thin film will form on top. Use a slotted spoon to remove as much of this film as possible. Then slowly strain the soup into a large bowl.

Once it is strained, cover it and place it in the refrigerator overnight.

The next day, remove the soup from the refrigerator and skim off the congealed fat from the top.

Now the soup stock is ready to use in other recipes. Add salt or any other spices to taste. Makes 12 to 15 cups.